2 c. self-rising cornmeal
2 tbsp. self-rising flour
2 eggs
2 tbsp. oil

Put cornmeal and flour in bowl. Toss to mix. Add eggs, one at a time, and mix well. Pour oil into 8 or 9-inch black skillet. Put in 425°F oven to heat while mixing cornmeal/flour. Pour hot oil into cornmeal mix; stir well. Pour mixture back into skillet.

Bake 25 minutes in 425°F oven. (Flip cornbread over the last 5 minutes to brown the top side.)